Ingredients
• 3 kg (6 lb) pork butt roast
Rub:
• 30 ml (2 tbsp) paprika
• 10 ml (2 tsp) brown sugar
• 3 ml (1/2 tsp) onion salt
• 3 ml (1/2 tsp) celery salt
• 3 ml (1/2 tsp) garlic salt
• 3 ml (1/2 tsp) dry mustard
• 3 ml (1/2 tsp) ground black pepper
• 3 ml (1/2 tsp) cayenne pepper
• 3 ml (1/2 tsp) salt
Basting Sauce:
• 250 ml (1 c) apple cider vinegar
• 60 ml (1/4 c) water
• 30 ml (2 tbsp) Worcestershire sauce
• 15 ml (1 tbsp) coarsely ground pepper
• 15 ml (1 tbsp) coarse salt
• 10 ml (2 tsp) vegetable oil
Preparation
The night before serving mix together rub ingredients and massage into the
pork roast. Cover with plastic and refrigerate overnight. Remove from
refrigerator and let stand for 45 minutes to an hour.
Smoking Method
Preheat Bradley Smoker to between 100°C and 120°C (220°F and 250°F). Using
Hickory flavor bisquettes smoke /cook for approximately 8 hours or until the
meat reaches a minimum internal temperature of 70°C (160°F).
Mix together the sauce ingredients and baste the pork with sauce, setting
aside remaining basting sauce. Continue smoke/cooking for an additional
hour.
To Serve
To serve pull/shred the pork into slivers. Pile on hamburger or Kaiser buns
and drizzle with remaining basting sauce.
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